<?xml version="1.0" encoding="UTF-8"?>

<recipeml version="0.5">
  <recipe>
    <head>
      <title>4-Way Cincinnati Chili</title>
      <categories>
        <cat>Pasta</cat></categories>
      <yield>6</yield></head>
    <ingredients>
      <ing>
        <amt>
          <qty/>
          <unit/></amt>
        <item>Vegetable cooking spray</item></ing>
      <ing>
        <amt>
          <qty>3 1/2</qty>
          <unit>cups</unit></amt>
        <item>Chopped onion; divided</item></ing>
      <ing>
        <amt>
          <qty>1</qty>
          <unit>cup</unit></amt>
        <item>Chopped green bell pepper</item></ing>
      <ing>
        <amt>
          <qty>2</qty>
          <unit/></amt>
        <item>Cloves garlic; minced</item></ing>
      <ing>
        <amt>
          <qty>1</qty>
          <unit>pound</unit></amt>
        <item>Ground round</item></ing>
      <ing>
        <amt>
          <qty>2</qty>
          <unit>teaspoons</unit></amt>
        <item>Ground cinnamon</item></ing>
      <ing>
        <amt>
          <qty>2</qty>
          <unit>teaspoons</unit></amt>
        <item>Paprika</item></ing>
      <ing>
        <amt>
          <qty>1</qty>
          <unit>teaspoon</unit></amt>
        <item>Chili powder</item></ing>
      <ing>
        <amt>
          <qty>1</qty>
          <unit>teaspoon</unit></amt>
        <item>Ground cumin</item></ing>
      <ing>
        <amt>
          <qty>1/2</qty>
          <unit>teaspoons</unit></amt>
        <item>Ground allspice</item></ing>
      <ing>
        <amt>
          <qty>1/2</qty>
          <unit>teaspoons</unit></amt>
        <item>Dried whole marjoram</item></ing>
      <ing>
        <amt>
          <qty>1/4</qty>
          <unit>teaspoons</unit></amt>
        <item>Ground nutmeg</item></ing>
      <ing>
        <amt>
          <qty>1</qty>
          <unit/></amt>
        <item>Stick cinnamon; (3-inch)</item></ing>
      <ing>
        <amt>
          <qty>3/4</qty>
          <unit>teaspoons</unit></amt>
        <item>Salt</item></ing>
      <ing>
        <amt>
          <qty>1/4</qty>
          <unit>teaspoons</unit></amt>
        <item>Pepper</item></ing>
      <ing>
        <amt>
          <qty>2</qty>
          <unit>cans</unit></amt>
        <item>No-salt-added whole tomatoes &amp; liquid; 14-1/2-ounce, chopped</item></ing>
      <ing>
        <amt>
          <qty>4 1/2</qty>
          <unit>cups</unit></amt>
        <item>Hot cooked spaghetti</item></ing>
      <ing>
        <amt>
          <qty>3/4</qty>
          <unit>cups</unit></amt>
        <item>Low calorie cheddar cheese; 3 ounces</item></ing>
      <ing>
        <amt>
          <qty>36</qty>
          <unit/></amt>
        <item>Oyster crackers</item></ing></ingredients>
    <directions>
		<step>
			This unusual way to serve chili--over spaghetti--is a solid-gold tradition
			in the Queen City. Coat a large Dutch oven with cooking spray; place over
			medium-high heat until hot. Add 2 cups onion and next 3 ingredients; cook
			until meat is browned, stirr To serve, arrange spaghetti on individual
			serving plates. Spoon chili over spaghetti; top with cheese and remaining
			1-1/2 cups onion. Serve with crackers. Yi

			Recipe by: Cooking Light YEAR: 1993 ISSUE: Oct PAGE: 62

			Posted to recipelu-digest by "Diane Geary" &lt;diane@keyway.net&gt; on Mar 23,
			1998

		</step>
		<step>
			This unusual way to serve chili--over spaghetti--is a solid-gold tradition
			in the Queen City. Coat a large Dutch oven with cooking spray; place over
			medium-high heat until hot. Add 2 cups onion and next 3 ingredients; cook
			until meat is browned, stirr To serve, arrange spaghetti on individual
			serving plates. Spoon chili over spaghetti; top with cheese and remaining
			1-1/2 cups onion. Serve with crackers. Yi

			Recipe by: Cooking Light YEAR: 1993 ISSUE: Oct PAGE: 62

			Posted to recipelu-digest by "Diane Geary" &lt;diane@keyway.net&gt; on Mar 23,
			1998

		</step>
		<step>
			This unusual way to serve chili--over spaghetti--is a solid-gold tradition
			in the Queen City. Coat a large Dutch oven with cooking spray; place over
			medium-high heat until hot. Add 2 cups onion and next 3 ingredients; cook
			until meat is browned, stirr To serve, arrange spaghetti on individual
			serving plates. Spoon chili over spaghetti; top with cheese and remaining
			1-1/2 cups onion. Serve with crackers. Yi

			Recipe by: Cooking Light YEAR: 1993 ISSUE: Oct PAGE: 62

			Posted to recipelu-digest by "Diane Geary" &lt;diane@keyway.net&gt; on Mar 23,
			1998

		</step>
	</directions></recipe></recipeml>
